Prawn fry, this version is simple yet tasty. This is not a stir fry. Its kind of thokku consistency dish goes well with biryani, side dish for rice, even its good for the accompaniment of rasam,sambar and curd rice. —Ranjani
- Serves 4
Prawns – ½ kg
Shallot /Pearl onions ( Chinna vengayam) – 1/3 cup or 10 nos ( finely chopped)
Garlic – 3tbsp ( finely crushed)
Tomatoes – 2 small ones or 1 big tomato( finely chopped)
Red chili powder – 1 tsp
Garam Masala – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tbsp
Salt – as needed
Coriander leaves – to garnish
Oil – 2tbsp
Curry leaves - 1 spring
Fennel seeds( saunf / sombu) – 1 tsp( finely crushed)
In This Recipe
- 1. Wash prawns, remove the shells, again wash for two to three times to remove sands if any, completely drain the water and keep aside.
- 2. Heat a kadai, add oil, once it get heated, add finely crushed fennel seeds. Fine aroma will come from the seeds, now add curry leaves and shallots (Vengayam), sauté for a minute till the onion turns translucent.
- 3. Add crushed garlic to it, stir till the raw smell of garlic goes off.
- 4. Then add chopped tomatoes and sprinkle the salt over it.
- 5. Cook in medium flame till the tomatoes turn mushy. Now add the spice powders, Red chili powder, coriander powder, cumin powder and Garam masala powder.
- 6. Mix well all the spices to blend well with the masala. Make sure to cook in medium or low flame to avoid burning and sticking at the bottom.
- 7. Add Washed prawns to this mixture and stir well without adding water. Keep the flame medium and stir occasionally to cook the prawns equally on all sides.
- 8. Prawns leave some water so need to add water. Keep stirring and add some oil to cook well.
- 9. Cook covered with a lid for 3 to 4 mins. Then again add little oil and toss well.
- 10. Add chopped coriander leaves, mix well and turn off the flame.